This Parmesan chicken recipe is made from chicken, Parmesan, egg, and nothing else. A great weeknight dinner from the pantry.
LC Take the Time To Read This! Note
We know you’re in a hurry. But a word to the wise. Actually, a few words. First, don’t ignore the instructions in the chicken recipe below to pound the chicken breasts to an even thinness. It may take a few more moments that you swear you don’t have, yet it ensures the chicken cooks quickly and evenly, saving you time (and running out for take-out) in the long run. Another thing to be careful of is to grate the Parmesan finely—use those really tiny holes on the grater–as tiny shreds of cheese have a stick-to-itiveness that larger pieces just can’t muster, which means the cheese stays put on the chicken, not the pan. Last, if you’d rather not heat up the kitchen, rather than bake the chicken in the oven you can sear it in a well-seasoned cast-iron or nonstick skillet that’s just barely slicked with olive oil. All you need is a thin metal spatula (trust us on this) and impeccable timing so as to flip the cutlet the moment the cheese crust goes from gooey to crisp.
- Quick Glance
- 15 M
- 30 M
- Serves 4
Preheat the oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.
Place the egg whites or whole egg in a shallow dish and beat lightly. Place the Parmesan on a plate and, if you like pepper, add some to the Parmesan and toss to coat. Dip the chicken breasts first into the egg, allowing any excess to drip off, then drop it in the Parmesan and turn it to coat, pressing the Parmesan onto the chicken to make it stick. Place the Parmesan-crusted chicken on the parchment.
Bake until the chicken is golden and cooked through, 10 to 15 minutes. Slide onto plates immediately. If desired, serve with a simple salad of greens or herbs and tomato dressed with olive oil.
Recipe Testers' Tips
Let’s get this out of the way right off the bat: I’m not a chicken breast kind of eater—or cook. I can’t remember the last time I bought a boneless, skinless chicken breast. But when, on a weekday morning, I knew I’d be working late that night and this recipe landed in my e-mail inbox, it did seem like the perfect answer to the “What on earth will I make for dinner?” question since I had everything on hand except for the chicken. The recipe worked quite well as written, with the one minor detail that my chicken breasts weren’t quite done after 15 minutes in the oven—18 minutes did the trick. (The cooking time will naturally vary a little bit based on the overall size and the shape of the meat you buy.) The final dish was a chicken breast that was perfectly cooked and moist but rather plain. The recipe suggests an arugula and tomato salad to go with it, and I served an arugula salad but no tomato, as mine are not ripe yet. It was a good match, but some ripe summer tomatoes would have really added to the dish.It works, and it’s very, very easy to make. Perhaps one of the easiest things that I’ve made in more than 25 years of cooking. And that’s the key. I may not be a big fan of a simple chicken breast, but my health-conscious, non-cooking husband is. When we came to the all-important question, “would you make this again?” his answer was that he would make it himself, because it was better than any chicken breast he had cooked in the past, and it was really easy. So there you have it. A good, foolproof way to get a nice, healthy dinner on the table.